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Thursday, November 29, 2012

Farinata Chickpea Flatbread

Farinata
Genovese:

Ligurian
Chickpea Flatbread

*******

This is the thicker version of the previous Socca recipe. In Argentina and Uruguay (where many
thousands of Ligurian people emigrated between the 19th and the 20th centuries)
farinata is known as fainá, similar
to the original Genoese name fainâ.

In Argentina it is often eaten on top of pizza (a caballo, i.e. horseback).

1. Sift chickpea flour into a bowl. Add salt,
then slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons
olive oil. Cover, and let sit for one hour (or up to twelve). The batter will
thicken and should be about the consistency of heavy cream.

2. Preheat oven to 400 degrees. Put a
well-seasoned 10-inch cast-iron skillet over medium high heat and add 2-3
tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot
add onion and let it cook for one minute. Pour in batter and sprinkle top with
Rosemary.

3. Drizzle a
little olive oil over top and bake for 20-40 minutes until it is no longer
custardy in the middle and it is firm with the edges set. Turn on broiler and
broil top for a minute or two until it takes on a golden brown, spotty color.

4. Allow to set for a few minutes and then carefully
remove from pan to a cutting board using two spatulas. Allow to cool briefly.
Cut into wedges and season generously with black pepper. Best served warm.

For a Farinata Pizza: Heat 1 tablespoon of the olive oil in a
12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the
skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook
the pizza over moderately high heat until the bottom is golden and crisp
and the top is almost set, 2 to 3 minutes. Burst any large air bubbles
with the tip of a knife.

Sprinkle the tomato, onion, Parmesan and
pepper over the top, then place the skillet under the broiler and cook
until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto
a work surface, cut into wedges and serve hot.